Method of preparing comminuted poultry product

ABSTRACT

A formed poultry product comprising residual deboned comminuted poultry meat about 0.25 to 1 percent by weight of molecularly dehydrated phosphate and about 0.5 to about 2 percent by weight sodium chloride and a method of preparing the same.

United States Patent Kermit F. Schlamb;

Eugene Bortsky, both of Pittsburgh, Pa. [211 App]. No. 862,933

[22] Filed Oct. 1, 1969 [45] Patented Oct. 26, 1971 [73] Assignee CalgonCorporation Continuation-impart of application Ser. No. 758,588, Sept.9, 1968, now abandoned.

[72] Inventors [54] METHOD OF PREPARING COMMINUTED POULTRY PRODUCT 4Claims, No Drawings [52] US. Cl 99/108 [51] Int. Cl A220 21/00 [50]Field of Search 99/107, 108

[56] References Cited UNITED STATES PATENTS 3,413,127 11/1968Schwalletal 99/107 Primary Examinerl'lyman Lord Attorney-Buell, Blenko &Ziesenheim METHOD OF PREPARING COMMINUTED POULTRY PRODUCT Thisapplication is a continuation-in-part of my copending application Ser.No. 758,586 filed Sept. 9, 1968, now abandoned.

This invention relates to comminuted poultry products and methods ofmaking the same and particularly to products made from recoveredresidual poultry meat from raw deboning devices such as Paoli machines.Beehive deboners and centrifugal separators used to remove residualpoultry flesh normally adhering to the bone following conventionaldeboning operations.

The recovered poultry meat from mechanical deboning of chicken, turkeyor like carcasses, although having a good protein content and relativelylow fat content and being relatively economical to produce has a verylimited market. Its cook yield is generally poor, its binding qualitiespoor, and its flavor and taste leave a great deal to be desired.

We have discovered that the addition of certain food grade phosphates,wet or dry, to the raw deboned chicken will, upon cooking, result in aproduct with low cook shrink and excellent binding quality and whichwill have excellent oxidative stability providing the starting raw meathad a relatively low T. B. A. value at the time of treatment. We havefound that this improvement is particularly apparent in the presence ofsodium chloride which markedly improves the flavor and the cook shrinkand binding properties.

We have confirmed what is recognized in the industry, that raw debonedpoultry meat, as from a Paoli machine herein called Paoli meat, willhave a very high shrink when cooked. This shrink value will be in theneighborhood of 20 to 40 percent of the original raw weight. We havefound that by adding food grade phosphate to the raw deboned poultrymeat, we can reduce the shrink to to percent of the original raw weight.The use of salt (NaCl) in conjunction with food grade phosphates we havefound will provide a striking improvement in shrink, reducing the shrinkto the neighborhood of l percent or less. This is an amazing synergisticeffect, the reason for which is not fully understood.

Preferably we add to a mixture of raw deboned comminuted poultry meat,either along alone in admixture with up to 75 percent chunks of poultry,beef or pork meat products, a mixgistic effect which occurs with theircombined use, either one alone will make a marked improvement in yieldover the raw deboned flesh alone and this invention contemplates suchuse. Preferably the phosphate and/or salt is added to the meat at atemperature between about 30 to 45 F., (although temperatures from about25 to may be used), worked into the meat to form a uniform mixture,formed into a desired shape and cooked. Preferably the mixture is cookeduntil an internal temperature of about 180 F. is reached.

We have set out certain objects, advantages and purposes of ourinvention in the foregoing general description of our invention. Otherobjects, purposes and advantages will be apparent from a considerationof the following description of specific examples showing the practicalapplication of our invention to raw deboned poultry flesh.

Example I Deboned comminuted chicken meat produced from necks and backsby a Paoli deboning machine was taken as the material for this example.An analysis of the raw meat is shown in table I.

TABLE I Analysis of Raw Paoli Meat P,o, Moisture Protein sah 0.415(2 hr.digest) 69.2 l3.09 0.36 0.45 (4 hr. digest) 68.0

0.44 (5 hr. digest) TABLE 1A YIELD AND ANALYSIS OF COOKED PAOLI MEATSAMPLES Added phosphate as mix of Percent yield tnpolyphosphate Percentand 15% sodium Percent Percent Sample Values Avg. P105 pyrophosphate N2101 moisture Control 66.0 0.56 o. 41 60.6 0.5% salt 9;;3 10. 5 o. 49 0.s2 57. 9 1% salt 23:8 86. 0 0. 46 1. 45 63.7 0.5% phosphate 58:3 79. o0.69 0.36 0.36 61.5 5% phosphate and 0.5% salt 32:8 88.0 0. 7a 0. 52 o.91 64. 7 0.5% phosphate and 1% salt 38:8 90. o 0. 68 o. 42 1. 49 e4. 6

Percent phosphate=2.0 (total NOTE: Natural P 0 is calculated here using0.44% as P 0 level in raw Paoli, and 0.21% in cooked juices. Thus,natural percent P20 (in cooked meat) =w- (o'zlxpercem Jule ture of amolecularly dehydrated phosphate in the range 025 percent to 1 percentand preferably in the range 0.5 to 0.75 percent and sodium chloride inthe range of about 0.5 to about 2 percent but preferably 1 to 2 percentbased on the raw weight of the poultry meat. Preferably the phosphateand salt are added in the form of a slurry; however, they may be addedas a dry mixture or in more dilute form as a solution. While we preferto add both the phosphate and salt to obtain the synerpercentP205-1'13tt1181 percent P 05).

as natural P 0 level 91 Percent meat/ yield Example ll Frozen turkeyPaoli meat was partially defrosted so that it could be weighed. Fourlots were prepared. One lot was beaten for 3 minutes, flat paddle with asetting of 2 on a Hobart dough mixer. From this was formed two 400-g.pan roasts and two rolls, 273 and 323 g. net, respectively. All rollswere fonned in lb-inch diameter Mylar casings. A second lot Q was beaten3 minutes with 1.75 percent added salt (NaCl) and formed into two 400-g.pan roasts and two rolls, 336 and 309 g., respectively. A third lot wasbeaten 3 minutes with 2 percent of a percent slurry of a mixture of 85percent sodium tripolyphosphate and 15 percent sodium pyrophosphate andformed into two 400-g. pan roasts and two rolls of 263 g. each. Thefourth lot was beaten for 1 minute with 2 percent of the mixture ofsodium tripolyphosphate and sodium pyrophosphate, above referred to;salt (NaCl) was then added weighed. The roasts were air-cooled,examined, drained, and weighed. The results appear in tables I] and Ila.

Example Ill Frozen turkey Paoli meat was defrosted to approximately F.and divided into six lots for testing. Two lots were brought up to 75 Ftwo lots were held at 4548 F. and the third was refrozen to 24 F. Oneunit of each lot was used as a control and the other unit of each lotwas beaten for 1 minute in an amount of 1.75 percent and beatingcontinued for an ad- 10 with 2 percent of the phosphate mixture slurryof example II TABLE II DATA: Rolls Drained Initial cooked weight weightPercent Number Treatment (gm.) (gm.) yield Comment 1 Control, Beaten 3min 273 201 73. 9 2 "do 323 230 7L2 }Mush, granular texture, red flocksin mice, iair bind.

Total 596 431 Average 298 215 72.

3 1.75% NaCl, Beaten3min 336 312 95.8 }Slightly granular texture, juicegrey with little flock; 4 ..do 309 290 93. 9 bound, slight salt bite.

Total 645 602 Average 322. 5 301 94. 84

5 0.60% phosphate, Beaten 3min 263 228 86. 7 }Not granular, flat taste,much red flock in juice, bound 6 do 263 234 89. 0 well.

Total 526 462 Average 263 231 87. 83

7 0.50 hos hate 1.757 salt beatenlimin--- 322 316 98.1 8 jg g f j 439433 93' 6 }Good texture (bologna), smooth, no salt bite.

t l 761 746 X e i- }Juico almost clear, very good taste.

age 380. 5 373 98. 38

TABLE Ila DATA: Roasts Initial Drained weight cooked (gm.) WeightPercent Number Treatment (gm.) yield Cominvnt 400 209 74. }Much redflock, protein cougulum present, granular 400 308 '7. 00 breaks easily.

3 1.75% NaCl 400 370 92. 5 }Tr:ice flock, almost no juice, no pron-inooagulum, slight 4 .do 400 363 00. 75 salt bite, brown, good hind.

Total 733 Average 366. 5 l 63 5 0.50% phosphate 400 342 85.5 }13rownflock, almost no protein couguluni, flat taste, 6 do 400 354 88. 5 meatpink, much juice, not granular.

Total 696 Average 348 87. 0

7 0.50% phosphate plus 1.75 NaCl 400 380 05. 0 }Cleur juicv, no proteincoagulum, good bind, bette 8 .do 400 836 96. 5 flavor than roll, no saltbite.

Total 766 Average S83 05. 75

ditional 2 minutes. From this was formed two 400-g. pan roasts and tworolls of 322 and 439 g., respectively. All meat was at 303 1 F. whenformed into rolls and roasts. The roasts were foil covered, frozen at l0F. and later cooked in a 325 70 F. oven to a 180 F. internaltemperature. The rolls were placed in F. water immediately after formingfor 15 minutes, then the water temperature was raised to F. for 15minutes and finish cooked to 162 F. internal in F.

and then for 2 additional minutes with 1.75 percent added salt (NaCl).All lots received 3 minutes of total beating in a flat paddle doughmixer at a speed setting of2. After beating, each unit was placed in ik-inch diameter Mylar casings. The casings were placed in 150 F. waterfor 15 minutes, then the temperature was raised to 175 F. until 162 F.internal temperature was reached. The rolls were then chilled in slushice, held over night in a refrigerator, examined, drained and weighed.

water. Rolls were slush ice cooled, examined, drained, and 75 Theresults appear in table III.

TABLE III Net Cooked formed divided weight weight Percent NumberTreatment (gm.) (grn.) yield Comment 1 75 F. (Control) 512 419 81.83 Redflocked juice, not much fat. 2 ..do 567 472 83. 25 Fat cap, verycrumbly, granular.

Total 1, 079 891 Average 540 446 3 76 F. (phosphate and salt) 522 420Fat cap, granular, not much bind. 4 "do"; 581 461 79. 35 Better than 1or 2, less than 7 or 8.

45 F. (Control) 549 423 77. 05 Pronounced fat caps, not bound.

. do 591 461 78.00 Much red fleck, not well bound.

Total 1,140 884 Average 570 442 77. 52

7 46 F. (phosphate and salt) 570 498 87. 37 Pronounced [at cap. 8 .do568 486 85. 56 Gelatinous material less than 5 and 6, well bound,reddish brown color.

TotaL; 1,133 984 Average 569 492 86. 47

9 24 F. (phosphate and salt). 568 536 94. 37 Slight trace fat, nogelatin, bound. 10 .do 556 533 95. 86 Greyish brown color.

Total 1, 124 1, 069 Average 562 535 95. 12

11 24 F. (Control) 572 440 78.50 Some fat cap-less than 5-8. 12 ..do 580477 82.24 Much gelatinous material; not bound; looks wet; grey browncolor.

Total 1, 152 926 Average 576 463 80. 37

The percent yield data is summarized in table Illa. Example IV BL Ila TAE I Again turkey Paoli meat was defrosted, one lot to a temyieldperature of 29-30 F. and another to a temperature of F. Each lot wasseparated into two units, one for a control and the other to which wasadded phosphate and salt as in example W F. 4 III. Each unit was beatenfor a total of 3 minutes as in example 0 III and formed into rolls. Therolls were cooked for 15 minutes Comm] 8037 7752 8254 at 150 F. and thencooked at 175 F. to 162 F. internal tem- Phosphate-Salt 95.12 86.4779.91 perature. The rolls were slush ice cooled, drained, weighed andexamined. The results are tabulated in table IV.

TABLE IV Final Initial net wt., Yield, No. Treatment wt., gms. gms.percent 1 Control-beaten at 30 F 583 462 79.24 2 ..do 589 472 80. 13

Average 79. 69

3 0.5% phosphate, 1.75% saltbeatcn at Average 99. 33

5 Ii hosphate, 1.75% salt-beaten at 610 526 86. 23

l 6 -do 565 472 83. 54

Average 84. 80

7 Controlbeaten at 48 F 622 464 74. 8 .-do 523 395 75. 52

Average 75. 06

Example V In order to determine the influence of ground turkey meat withturkey Paoli meat. rolls of mixed turkey Paoli meat and ground meat wereprepared as follows:

1 All Paoli Plus 2% phosphate slurry plus 1.75 salt plus pepper plussage. 2 20% Paoli plus coarse grd. turkey. Do. 3-. 40% Paoli plus 60%coarse grd. turkey Do. 4.- 60% Paoli plus 40% coarse grd. turkey Do. 580% Paoli plus 20% course grd. turkey D0.

Meat was ground through %-inch diameter plate in semifrozen (28 F.)state. To 2,400 g. Paoli meat were added 36 g. of 25 percent slurry,31.5 g. salt, 4.5 g. ground pepper (0.25 percent) percent) and 4.5 g.sage (0.25 percent): slurry was poured over meat, mixed 1 minute, saltadded and mixed 1 additional minute, sage and pepper added, and mixingcompleted. To 1,200 g. coarse ground meat were added 24 g. slurry, 21 g.salt, 3.0 g. pepper, 3.0 g. sage. This was mixed in like manner to thePaoli meat. From the Paoli meat were formed two rolls, one of which tobe frozen and cooked later. Then combinations of ground meat and Paolimeat were made by mixing the two basic mixes above, 30 seconds in themixer. Rolls were cooked in normal manner at 150 F. for 15 minutes andfinished at 175 F. to 162 F. internal, then slush ice chilled. Rollswere then drained, weighed, and examined. The results appear in table V.

Some slices were taken from rolls 1, 2 and 4 for breading and batteringand then freezing. Slices were sliced at approximately 30 setting onHobart slicer.

Chicken Paoli meat was partially defrosted and divided into six equallots of 600 g each. To lot 1 was added 2 percent of the 25 percentphosphate mixture used in previous examples and the mixture was beatenfor 3 minutes and formed into a roll. To lot 2 was added 1 percent salt(NaCl) and the mixture beaten for 3 minutes and formed into a roll. Tolot 3 was added 1.5 percent salt (NaCl) and the mixture beaten for 3minutes and formed into a roll. Lot 4 had 2 percent of the phosphateslurry added, was beaten 1 minute and then 1 percent salt was added andthe mixture beaten an additional 2 minutes and formed into a roll. Lot 5had 2 percent of phosphate slurry and 1.5 percent salt added and lot 6had 2 percent phosphate slurry and 2 percent salt added, then beaten andformed into rolls in the same manner as the others with phosphate andsalt. All lots had 0.175 percent black pepper and 0.4 percent sage addedfor flavor. All rolls were cooked in water at 150 F. for minutes andthen at 175l 8 0 F. to 162 F. internal temperature, slush ice cooled,examined and weighed. The results are set out in table VI.

10.6 g. salt (1.75 percent) to which had been added 0.1 percent spicingcompound. When the desired temperature was reached, the rolls wereformed in the standard manner. After beating, before stuffing the meat,the temperature was determined. Rolls were held in the refrigerator 20hours prior to cooking in the normal manner after cooking and slush icecooling, rolls were examined and weighed. The results appear in tableVII.

Number 3 had definite particle (chunk) indications. Numbers 1 and 2 weredefinitely smooth textured. Bind was good. No rubberiness.High-temperature meat did not cut smoothly. When slices of the rollswere fried in a skillet set at 375 F., the two low-temprature lotsshrank 13.6 and 13.9 percent respectively. The F. meat shrank 33.2percent. Frying was done in butter 3 minutes on each side. Slices were30-38 g. each; three slices of each used. Physical shrink was veryevident on the high temperature roll (No. l), but not evident onlow-temperature rolls. Two and a half minutes would have been betterfrying, but since we used 3 minutes to start, we did not change. The fryresults were tabulated in table VIla.

Example VIII TABLE VI N et Drained initial cooked Percent N 0. Treatmentwt., grns. wt., gms. yield Comment 1..-. Paoli chicken plus 0.5% phos-610 524 85. 9 Much liquid.

hate. 2 P oli chicken plus 1.6% N aCL 608 5:20 85. 5 Do. 3 Paoli chickenplus 1.5% NaCl. 613 569 8'7. 9 Do. 4 Paoli chicken plus 1% NaCl 618 59496.1 T1131: gelatin in lus 0.5 hos hate. p c e s. 5 P oli chic eii plug1.5% NaCl 622 602 9G. 8 Hard, no gelatin.

lus 0.57 phosphate. 6 P oli chiek en plus 2.0% NaCl 620 001 as. 0 De.

plus 0.5% phosphate.

Example V11 Paoli chicken meat was defrosted to 28 F. and cut into 0cubes approximately 1 inch square. Three lots of 600 g. each were made.One lot was placed in 60 water bath to bring its temperature to 60 F.The second lot was placed in 45 F. water bath to bring meat to 45 F. Thethird lot was held at 28 F. To each lot was added 2 percent of 25percent phosphate slurry 12 g.) of a mixture of about 85 percent sodiumtripolyphosphate and 15 percent sodium pyrophosphate and Chicken Paolimeat was chunked at 28 F. and mixed thoroughly by tumbling gently; thenseparated into two 600-g.

I lots. One lot was placed in 45 F. water bath, and the second wasplaced in 60 F. water bath. When the meat temperature reached theselevels, the meat was placed in the Hobart Mixer, flat paddle equipped,on a speed setting of 2, and a water bath was utilized to maintain thedesired temperature during mixing. Two percent of a 25 percent phosphateslurry was added and mixed 1 minute, then 1.75 percent salt was addedand mixing continued. The slurry was made from a mixture of about 85percent sodium tripolyphosphate and about percent of sodiumpyrophosphate. The salt contained 1 percent a water bath the temperatureof one lot was raised to F., the second lot to F the third lot to F. andthe fourth to F. Each lot was treated with 2 percent slurry of a mixtureof about 85 percent sodium tripolyphosphate and about 15 of addedseasonings. After mixing a total of 3 minutes, rolls 5 percent sodiumpyrophosphate, beaten 1 m nut .5 p r ent r fo m d and imm diatel ookedat 150 F, f r 15 salt added and beating completed for 2 additionalminutes. A i t a d th n fi i h oked at 175 F, to an int al f water bathwas used to assist in maintaining temperature. 162 F. Rolls were thenslush ice chilled to 60 F. internal and R l s w r formed and returned tobath after forming while examined. The results appear in table VIII. 10other rolls were being formed. When all rolls were formed, they wereplaced in 150 F. water 15 minutes. Rolls were TABLE VIIL-DATA cooked 1hour at 175 F. Then the water temperature was Initial Cooked Perqentraised to bo ling and the rolls finished to an internal temperawt., wt.,yield ture of 188 F. The rolls were slush ice cooled to 55 F., theTreatment Comment 1 5 casings opened and examined. The results appear intable IX. 1 45 F. when 599 591 98. 66 Notgelaitiihlliass2 formed. 5ringy an 61 F. glen 603 566 93.86 Gglattiina less t Examplex forme inoes no ice as Partially defrosted frozen Paoli chicken meat was cut intocleanly as 20 cubes approximately 1 inch per side. All meat was takenfrom TABLE IX Temperature Raw wt., Cooked Percent N0. when formed gramswt.,gran1s yield Comment 1 61 F. iiiitiaL 430 392 91. 2 Gelatin and atglobules. 2 61 F.init1a1. 433 398 91.9

Total 863 790 Average 91. 54

3 56 F. initial. N. 433 415 95. 8 }Cil3lIjUlCl, trace 4. 56 F. initiaL432 412 95. 4 gelatin, no fat.

M Total 865 827 Average 95. 61

. initial.... 432 417 16. 5 Clearjuice, trace initial. 434 41!! J6. 5gelatin, no fut.

Total 866 836 Average 116. 54

7. 44 F. in itiz11. 438 425 17. 0 Cleurjuice, minor 8 44 F. initial. 437423 96. 8 trace gelatin.

Total 875 848 Average 96. 81

TABLE VIIIa Number 1 Fried wt.. gms.

Initial wr., gins, Percent loss Example IX Chicken Paoli meat waspartially defrosted, cut into 1-inch cubes (approx), hand mixed, anddivided into four lots.

Using same block and mixed thoroughly prior to dividing into lots.Seventeen containers of 500 g. meat each were prepared. To one lot ofeach was added 0.50 percent NaCl, 0.75 percent NaCl, 1.00 percent NaCl,1.25 percent NaCl, 2 percent phosphate slurry, 1.5 percent phosphateslurry, 1 percent phosphate slurry, 0.50 percent phosphate slurry, andthen 1.25 percent salt (NaCl) plus 2 percent, 1.5 percent, 1.0 percent,and 0.50 percent phosphate slurry. In addition. all combinations of 0.75percent salt (NaCl) plus 2 percent, 1.5 percent, 1.0 percent and 0.5percent slurry were made. An ice bath was used around the mixer Thephosphate was added and mixed 1 minute, salt was added and mixing wascontinued for an additional 2 minutes. Rolls were formed and held in icebath till cooking. Where phosphate was not used, mix 1 minute, add saltand mix 2 additional minutes. All were held overnight prior to cookingand then cooked at F. for 15 minutes, followed by finish cooking at F.to 162F. internal. All were slush ice cooled to 50 F. internal, examinedand weighed. The results appear in table X.

TAB LE X Slurry Net raw Net NaCl Phospercent formed cooked R011 phate,'hoswt., Percent N o. Gms. Percent gms. p ate 1 grams grams yieldComments 500 382 76.40 Protein exudate, fateap, red juice, gelatin. 502414 82.47 D0. 500 421 84. 20 Trace protein exudate, less fat, brownuice, more gelatin. 501 469 93.61 No protein exudate, trace fat, nojuice,

light gelatin. 509 432 84. 87 No 1pzotein exudate, iatcap, red juice,

ge a in. 506 385 76.09 No protein exudate, pronounced fatcap,

granular, red juice. 505 364 72.08 Trace protein exudate, pronouncedfatcap, granular, red juice. 8 2. 0. 125 501 343 68. 46 Do. 9 3. 75 0.75 10. 0 0. 50 509 484 95. 09 No protein exudate, no fat, little gelatinno uice. 10 3.75 0. 75 7.5 0.375 507 488 96.25 Nolprotein exudate, nofat, trace gelatin,

0 ear uice. 11 3.75 0.76 5.0 0.250 508 467 91.93 No 1ptrotcin exudate,fatcap (Small),

ge a in. 12 3.75 0.75 2.5 0.125 504 456 90.47 Clear juice, fatcap,gelatin. 13 7.50 1.25 10.0 0.50 512 502 98.05 No protein exudate, nofat, no gelatin,

no uice. 14 7. 50 1. 25 7.5 0.375 511 498 97.45 No protein exudate,trace fat, trace gelatin, clear juice. 15 7.50 1.25 5.0 0.250 510 48995.88 No protein exudate, some fat, trace gelatin, clear juice. 16 7.501.25 2.5 0.125 510 490 98.08 No protein exudate, fat, trace gelatin,

juice clear. 17 497 336 67.61 Protlei n exudate, much fat, red juice, no

ge a in.

l Phosphate mixture of about 85% sodium tripolyphosphate plus about 15%pyrophosphate.

Example Xl Fresh pork fat was frozen and ground through 3/32-inch holeplate in meat grinder. Paoli chicken meat was partially defrosted andcubed. For all lots 2 percent of. percent phosphate slurry and 1.5percent Mortons 999 salt were added. For lot 1 (rolls 1 and 2) 965 g.meat, 20 g. slurry and 15 g. salt were used as follows: Add slurry, mix1 minute, add salt and mix 3 additional minutes, form into two rolls andhold in ice until ready to cook. Use ice bath on mixer to controltemperature. For lot 2 (rolls 3 and 4) the same procedure was followedexcept 100 g. meat were replaced with 100 g. pork fat. For lot 3 (rolls5 and 6) replace 150 g. meat with 150 g. pork fat. Since on lot 2 it wasfound that the chilled, ground pork fat had a tendency to cling togetherand not mix well, the

pork fat for lot 3 and succeeding lots (where fat is used) was placed ina warm water bath to soften it to the point of being almost greasy orquite pliable. However, as the fat came in contact with the chilled bowland meat it immediately hardened and the distribution was no better thanin lot 2 upon mixing. A high-speed chopper would be a better unit forthis type mixing than the Hobart dough mixer. Lot 4 7 and 8) replace g.of Paoli meat with 50 cc. water (ice). For lot 5 (rolls 9 and 10)replace 100 g. of Paoli meat with 100 cc. ice water. For lot 6 (rolls IIand 12) replace 150 g. Paoli meat with 100 g. fat and 50 g. water. Forlot 7 (rolls l3 and 14) replace 250 g. Paoli meat with 150 g. fat and100 g. water. Immediately upon completion of forming, the rolls wereplaced in-l50 water for 15 minutes and finish cooked at l F. to 162 F.internal, then slush ice cooked and examined.

TABLE XI Slurry, Percent Net Cook Percent percent raw \vt., weight,Percent Roll No meatphosphate salt H O fat grams grams yield 1 96. 5 2.0 1. 458 452 98. 68 2 96. 5 2. 0 1. 455 451 99.12

Average 98.40

Average 98.70

Average 90. 99

Average 99. 00

9 86. 5 2. 0 1. 5 10. 0 454 446 98. 23 10 86. 5 2. 0 1. 5 10. 0 450 44498. 66 Average 98.45

11 81. 5 2. 0 1. 5 5.0 10. 0 402 457 98. 91 12 81. 5 2. 0 1. 5 5. 0 10.0 440 440 98. 65 Average 98. 73

Average 97. so

1 Phosphate mixture of about sodium tripolyphosphato plus about 15%pyrophosphatc.

Appearance Information 1. Rolls 9, 10, 13, and 14 were slightly darkerthan other rolls, indicating some slight change. The color is more brownthan any other color.

2 Trace of fat cap found on roll 13 indicating the amount of added fatmight be approaching the upper limit of acceptability. However, notethat the fat was not in an emulsion form but rather was as small blobsin the meat as a result of using due to beating rather than chopping. Ablob was normally about half the size of a standard pencil eraser. Suchis not likely to occur if a cutter were used.

3. All rolls adhered somewhat to casing; probably the result of 4minutes beating.

Conclusion 1. It is apparent that chicken Paoli meat of the quality usedhere can readily bind up to 15 percent fresh pork fat (and possiblymore) without a major loss in yield, if treated by our unique method.

2. It is apparent that chicken Paoli meat of the quality used here canbind up to percent added water (and possibly more) when phosphate andsalt are properly used.

3. It is apparent from the data that a combination of 10 percent addedwater and percent added fresh pork fat and Paoli chicken meat can beused when salt and phosphate are used in a low-temperature cookedproduct.

T.B.A. values are a measure of rancidity. These were determined on ourcooked rolls after holding them refrigerated in polyethylene bags forvarious storage periods. A slice was removed from the face of rollbefore taking the sample slice. Data are presented in table XLa.

It is apparent from the foregoing tests that the addition of a mixtureof salt (NaCl) and molecularly dehydrated phosphate in the range ofabout 1 to about 2 percent of salt and about 0.35 to about 1 percentmolecularly dehydrated phosphate will produce a high yield of highlypalatable product from a poultry product which heretofore has beenconsidered generally unpalatable and of too low cook yield to beeconomically processed.

Preferably the molecularly dehydrated phosphates used in our inventionlie in the range of 1:1 to 2:] of Na O to P 0 and encompass sodiumtripolyphosphate, sodium metaphosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, and mixtures thereof.

While we have illustrated and described a presently preferred meatcomposition and method of making the same in the foregoingspecification, it will be understood that this invention may beotherwise embodied within the scope of the following claims.

We claim:

, 1. A method of preparing a formed cooked poultry product havingimproved flavor, cook shrink and binding properties from comminuted rawmachine deboned residual poultry meat normally adhering to the bonefollowing conventional deboning and which is low in cook yield andpalatability comprising the steps of:

a. recovering in comminuted form residual deboned poultry meat from amachine deboning operation following conventional deboning;

b. mixing said comminuted meat with about 0.25 to l percent by weight ofthe comminuted meat of molecularly dehydrated phosphate and about 0.5 to2 percent by weight of the comminuted meat of sodium chloride at atemperature of about 25 to 55 F c. forming said mixture at a temperatureof about 25 TO 55 F and d. Cooking said mixture.

2. The method as claimed in claim 1 wherein the phosphate is first mixedinto the comminuted mat, followed by mixing the salt with the meat andphosphate mixture.

3. The method as claimed in claim 1 wherein the meat, phosphate and saltmixture is stuffed in a casing prior to cookmg.

4. The method as claimed in'claim 1 wherein the comminuted poultry meatis admixed with up to 75 percent of other meat products prior toadmixing with phosphate and salt.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION 3,615,584 DatedOctober 26 1971 Patent No.

Kermit F. Schlamb et a1 Inventor(s) It is certified that error appearsin the above-identified patent and that said Letters Patent are herebycorrected as shown below:

On the cover sheet, the inventor's name "Bortaky" should read BrotakySigned and sealed this 31st day of October 1972 (SEAL) Attest:

EDWARD M.FLETCHER,JR. ROBERT GOTTSCHALK Attesting Officer Commissionerof Patents JRM PC4050 ($69) uscoMM-Dc GOS'IG-F'OO .5 GOVERNMENT PRNTINGOFFICE: 19.. 0"355l4.

2. The method as claimed in claim 1 wherein the phosphate is first mixedinto the comminuted mat, followed by mixing the salt with the meat andphosphate mixture.
 3. The method as claimed in claim 1 wherein the meat,phosphate and salt mixture is stuffed in a casing prior to cooking. 4.The method as claimed in claim 1 wherein the comminuted poultry meat isadmixed with up to 75 percent of other meat products prior to admixingwith phosphate and salt.